Rosemary Garlic Focaccia
A soft, golden focaccia bread infused with roasted garlic and fresh rosemary. Quick, flavorful, and perfect for everyday meals, snack boards, or pairing with soups and salads. Rich in heart-healthy fats and lightly fiber-rich, this homemade bread is simple enough for beginners yet impressively aromatic.
Equipment
- 9"x13" baking pan
- Mixing bowl
- Electric mixer (optional)
- Saucepan
- Cooling rack
Ingredients
For the Rosemary Garlic Confit:
- ½ cup olive oil 112g
- 2 –3 heads garlic cloves separated and ends trimmed
- 5 sprigs fresh rosemary chopped
For the Focaccia:
- 5 tbsp olive oil 60g, divided
- 3½ cups all-purpose flour 418g
- 1½ cups warm water 340g
- 1 tbsp instant yeast
- 1¼ tsp salt 8g
Instructions
- Prepare the Rosemary Garlic Confit: Begin by making the garlic and rosemary confit, which is the flavor foundation of this focaccia. In a small saucepan, combine ½ cup (112g) olive oil with 2–3 heads of garlic, cloves separated and ends trimmed, and 5 sprigs of fresh rosemary, roughly chopped. Place the pan over low heat and simmer gently for 15 minutes, stirring occasionally. The garlic should soften enough that a knife easily pierces through. Remove from heat, allow to cool slightly, and cover. Store in the fridge if not using immediately. This step ensures deep, aromatic flavor throughout the focaccia.
- Grease the Baking Pan: While the confit simmers or cools, prepare a 9" x 13" pan. Brush 2 tablespoons of olive oil evenly across the bottom and sides. This prevents sticking during baking and adds richness to the crust, ensuring the focaccia has a golden, flavorful exterior.
- Mix the Focaccia Dough: In a large mixing bowl, combine 3½ cups (418g) all-purpose flour, 1½ cups (340g) warm water, 1 tablespoon instant yeast, 1¼ teaspoons (8g) salt, and the remaining 3 tablespoons olive oil. Using an electric mixer fitted with a dough hook, beat at high speed for 2 minutes. The dough should be sticky yet slightly elastic. If too dry, add a small splash of water, careful not to over-hydrate. Proper mixing ensures light, airy bread with the right texture.
- First Rise of the Dough: Transfer the sticky dough into the greased pan, spreading it gently to fill corners. Cover loosely with a clean kitchen towel or plastic wrap and let it rise at room temperature for 1 hour. The dough should double in size. This step develops the soft, pillowy interior typical of focaccia, while creating a tender crumb.
- Preheat the Oven: A few minutes before the dough finishes rising, preheat your oven to 375°F (190°C). A preheated oven ensures the focaccia bakes evenly, forming a golden crust while keeping the center soft and flavorful.
- Dimple the Dough: Once the dough has risen, lightly coat your fingertips with olive oil. Gently press into the dough to create shallow dimples all over the surface. These indentations will hold the garlic, rosemary, and oil, giving the focaccia its characteristic texture and flavor pockets.
- Add Garlic and Rosemary Oil: Take the cooled rosemary garlic confit. Place the garlic cloves into the dimples on the dough. Pour the remaining rosemary-infused olive oil evenly over the top, ensuring it seeps into each indentation. This step maximizes flavor and aroma in every bite.
- Bake the Focaccia: Place the pan in the preheated oven and bake for approximately 30 minutes, or until the focaccia turns a rich golden brown. You’ll notice a fragrant aroma filling your kitchen, signaling that the bread is nearly ready. Baking at the correct temperature ensures a crisp exterior and tender interior.
- Cool and Remove from Pan: Remove the focaccia from the oven. Let it cool in the pan for 5–10 minutes to set slightly, then transfer to a cooling rack to prevent a soggy bottom. This step preserves the crispness of the crust while allowing the interior to remain soft and airy.
- Serve and Enjoy: Slice into 12 pieces and serve warm for the best flavor. This focaccia is ideal alongside soups, salads, or as a sandwich base. Its aromatic garlic and rosemary flavor, tender crumb, and golden crust make it a perfect choice for everyday meals or special gatherings.
Notes
- Using warm water for the dough helps activate the yeast quickly and ensures a light, airy texture.
- The garlic and rosemary confit can be made ahead of time and stored in the refrigerator for up to a week, making this recipe perfect for meal prep.
- Lightly oiling your hands before dimpling the dough prevents sticking and allows you to create uniform indentations.
- For a slightly softer focaccia crust, cover it with a towel immediately after baking for a few minutes before slicing.
- You can experiment with toppings like coarse sea salt, caramelized onions, or sliced olives to customize flavor without altering the basic recipe.
